The QualCert Level 2 Certificate in Food Safety and Hygiene provides in-depth knowledge and practical skills required for maintaining high food safety standards in various food-handling environments. The QualCert Level 2 Certificate in Food Safety and Hygiene builds on foundational principles and aligns with international standards, including the Food Safety Act, Food Hygiene Regulations, and EU Food Safety Directives. It is designed to equip learners with a thorough understanding of food hygiene, contamination risks, personal hygiene, cleaning and sanitation, food storage, temperature control, and HACCP principles.
The QualCert Level 2 Certificate in Food Safety and Hygiene is ideal for food handlers, kitchen staff, catering professionals, restaurant supervisors, and those working in food production, retail, and hospitality sectors. It is particularly beneficial for individuals who have responsibility for food preparation, handling, and storage in commercial settings. The QualCert Level 2 Certificate in Food Safety and Hygieneconsists of five study units, totaling 30 credits, and includes structured theoretical and practical training to ensure compliance with legal and industry requirements.
Learners will gain essential skills to identify and control food safety hazards, prevent cross-contamination, maintain proper hygiene standards, and implement HACCP-based food safety management systems. The QualCert Level 2 Certificate in Food Safety and Hygiene follows internationally recognized guidelines, including ISO 22000 Food Safety Management Systems, HACCP principles, and Food Standards Agency (FSA) regulations.
Assessment for the QualCert Level 2 Certificate in Food Safety and Hygiene includes a multiple-choice examination and practical evaluation, ensuring that candidates can effectively apply their knowledge in real-world settings. Upon successful completion, learners receive a certification valid for three years, enhancing their employability and career progression within the food industry. This course is essential for those looking to advance their skills and meet regulatory food safety compliance standards.
Course Contents of QualCert Level 2 Certificate in Food Safety and Hygiene:
The QualCert Level 2 Certificate in Food Safety and Hygiene offers 15 Credits, requiring a Total Qualification Time (TQT) of 75 hours, including 50 Guided Learning Hours (GLH). Aimed at professionals looking to enhance their food safety knowledge and workplace compliance.
| Unit Ref# | Unit Title | Credit | GLH | TQT |
| QC16017-1 | Food Safety Laws and Regulations | 3 | 10 | 15 |
| QC16017-2 | Food Storage and Temperature Control | 3 | 10 | 15 |
| QC16017-3 | Risk Assessment and Hazard Control | 3 | 10 | 15 |
| QC16017-4 | Safe Food Preparation and Handling | 3 | 10 | 15 |
| QC16017-5 | Implementation of HACCP in Food Businesses | 3 | 10 | 15 |
Entry Requirements for the QualCert Level 2 Certificate in Food Safety and Hygiene:
To enrol in this course, candidates must meet the following entry requirements:
- Minimum Age Requirement: Candidates must be at least 16 years old to register for this qualification.
- Educational Background: No formal qualifications are required; however, a basic understanding of food safety is recommended.
- Language Proficiency: A good understanding of English is recommended, as the course content, assessments, and instructions are delivered in English.
- Prior Knowledge or Experience: While not mandatory, completing the Level 1 Certificate in Food Safety and Hygiene or having basic experience in food handling is beneficial.
- Employment Status: This course is suitable for individuals currently working in food handling, catering, hospitality, food production, and retail sectors, or those seeking to advance their careers in food safety.
- Health and Safety Considerations: Participants should be physically capable of following food hygiene and safety protocols in a food handling environment.
Learning Outcomes of QualCert Level 2 Certificate in Food Safety and Hygiene:
Food Safety Laws and Regulations
- Understand key food safety legislation, including UK and international standards.
- Identify legal responsibilities of food handlers and businesses.
- Recognize the role of regulatory bodies in food safety enforcement.
- Apply food safety laws to ensure compliance in food handling environments.
Food Storage and Temperature Control
- Explain the principles of safe food storage to prevent contamination and spoilage.
- Identify the correct temperature ranges for storing, cooking, and serving food.
- Recognize the risks of improper storage, including bacterial growth and foodborne illnesses.
- Implement best practices for stock rotation, labeling, and maintaining the cold chain.
Risk Assessment and Hazard Control
- Understand the concept of risk assessment in food safety management.
- Identify physical, chemical, and biological hazards in food handling.
- Apply control measures to prevent food contamination and safety breaches.
- Demonstrate knowledge of food safety risk assessments in workplace settings.
Safe Food Preparation and Handling
- Apply personal hygiene practices to ensure food safety.
- Demonstrate correct food handling techniques, including safe chopping, cooking, and cooling.
- Identify common cross-contamination risks and how to prevent them.
- Implement cleaning and sanitation procedures in food preparation areas.
Implementation of HACCP in Food Businesses
- Understand the principles of Hazard Analysis and Critical Control Points (HACCP).
- Identify critical control points (CCPs) in food production and service.
- Develop procedures for monitoring and controlling food safety hazards.
- Apply HACCP-based food safety management systems in food businesses.
The QualCert Level 2 Certificate in Food Safety and Hygiene is designed for individuals who require a more in-depth understanding of food safety regulations and best practices. This course is suitable for:
- Food Handlers and Catering Professionals – Individuals working in food preparation, service, and catering environments, including restaurants, cafés, and takeaway establishments.
- Kitchen and Hospitality Staff – Chefs, cooks, kitchen assistants, and hospitality workers responsible for food handling and hygiene in hotels, resorts, and catering businesses.
- Food Retail Employees – Staff working in supermarkets, convenience stores, bakeries, and delis who handle or package food products.
- Food Production and Manufacturing Workers – Employees involved in food processing, storage, and distribution in manufacturing plants and warehouses.
- Supervisors and Team Leaders – Those responsible for maintaining hygiene standards, supervising food handling teams, and ensuring compliance with food safety regulations.
- Healthcare and Care Home Staff – Workers in hospitals, nursing homes, and childcare facilities who handle and prepare food for vulnerable individuals.
- Self-Employed Food Business Operators – Entrepreneurs running food businesses, including home-based caterers, food stall vendors, and street food traders.
- Volunteers and Community Workers – Individuals involved in preparing or distributing food at community kitchens, food banks, and charity organizations.
This course is ideal for anyone looking to improve their knowledge of food hygiene, advance their career in the food industry, or meet legal and workplace food safety requirements.